Fragrant and flavoursome chicken thai-inspired curry. Using thigh meat as it's tastier than breast meat, this dish is a wonderful combination of fragrant spices, crunchy and softer textures. One of my favs to cook as friends arrive and the wine's pouring, and the kitchen - as ever - becomes the focal point of the party! You'll need:

4 Chicken thigh pieces (boneless)

400ml Coconut milk

Some Thai Red Curry Paste (A few teaspoons, at most - you'll be adding it depending on taste)

1 small onion (chopped)

4 Kaffir Lime leaves

1 Lemongrass stalk

1 tbs Fish Sauce

1 tsp Sugar (Heaped)

140g Water Chestnuts (halved)

140g Bamboo shoots

1/2 Sweet red pepper (diced)

20g Fresh Coriander

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